Pumpkin Carrot Cake Recipe
Ingredients
| 8 oz. sugar-free white cake mix | ||
| Water | 1/3 Cup (16 tbs) | |
| 1/3 cup carrot puree | ||
| Egg | 1 | |
| 2 tsp pumpkin-pie spice | ||
Directions
Empty cake mix into a bowl.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.
Chef
